Tarragon Beet Salad

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

1 cup mixed baby lettuces
2 medium beets, cooked, trimmed and sliced
1 red grapefruit, peeled, pitted and segmented
1 navel or cara orange, peeled, pitted and segmented
1 small shallot, chopped fine
¼ cup champagne vinegar
¼ cup fresh tarragon, chopped
1 tablespoon fresh mint, chopped
3 tablespoons almond oil
Juice of 1 medium orange
Pinch of sugar, salt and fresh cracked pepper
1 teaspoon orange zest

DIRECTIONS

On a flat large serving dish, spread the greens out all around the plate. Next place the beets down and then the citrus, arranging them evenly over the plate. In a medium mixing bowl, whisk together the shallot, vinegar, herbs, oil, orange juice, sugar, salt and pepper and the orange zest, until the mixture is emulsified well. Drizzle the dressing over the plate of beets and citrus and serve.

Fresh Fruit with Coconut & Herbal Honey

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

½ cup fresh strawberries, sliced
½ cup fresh blackberries
1 red grapefruit, pitted and segmented
1 orange, pitted and segmented
½ cup toasted coconut, shavings
Herbal infused honey (recipe follows)

DIRECTIONS

Place all the fruit in a mixing bowl, and gently toss together with coconut shavings. Place in two serving bowls. Drizzle herbal infused honey on fresh fruit.

Herbal Infused Honey

INGREDIENTS

¼ cup honey
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon lemon thyme, chopped

DIRECTIONS

In a saucepan on medium low, add honey and warm. Add mint, basil, and lemon thyme. Reduce temperature and allow honey to infuse for about 4-5 minutes on a low simmer. Take out herbs and discard them.

Grapefruit and Avocado Salad

February 24th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

4 cup mixed greens
2 Ruby red grapefruits
2 avocados, chopped
2 tablespoons avocado oil or extra-virgin olive oil
Maldon salt
Freshly ground black pepper

DIRECTIONS

On a large platter, arrange mixed greens. To prepare the grapefruit segments, use a serrated knife to slice off both ends of each orange, and then stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith. Working over a small bowl (to reserve any juices), use your serrated knife to cut into each orange segment being sure to avoid the white pith to create clean grapefruit segments, and arrange on top of mixed greens. Arrange chopped avocados around as well. Drizzle avocado or extra-virgin olive oil over salad, and season with salt and pepper. Serve immediately.

Where Am I?

You are currently browsing entries tagged with grapefruits at Recipes.